Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes

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• 作者：Sunmin Lee^a ; ^{duly123@naver.com} ; Sarah Lee^a ; ^{cybersarah@hanmail.net} ; Digar Singh^a ; ^{singhdigar@gmail.com} ; Ji Young Oh^b ; ^{jyoh71@cj.net} ; Eun Jung Jeon^b ; ^{ejjeon@cj.net} ; Hyung SeoK Ryu^b ; ^{rhyungseok@cj.net} ; Dong Wan Lee^c ; ^{bmwani@korea.ac.kr} ; Beom Seok Kim^c ; ^{biskim@korea.ac.kr} ; Choong Hwan Lee^a ; ^{chlee123@konkuk.ac.kr}
• 关键词：Doenjang ; Metabolite profiling ; GC-TOF-MS ; LC-MS ; Microbial diversity
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1578-1586
• 全文大小：2452 K
• 卷排序：221

文摘

The mIP showed similar metabolite profiles compared to IP despite reduced time. Microbial assortments regulate differential metabolite profiles in each process. Doenjang quality was synchronous with microbial metabolic diversity.